Cooking a perfectly good hard-boiled egg seems simple enough... but how often do you end up with a yolk that's still soft or, on the contrary, with an ugly greenish edge? In my kitchen, this simple method has become a golden rule. There's no need to get out an egg cooker, a gadget or even the Thermomix! This traditional trick, handed down from mother to daughter, guarantees impeccable results - whether you're making mimosa eggs, topping a lunchbox, adding to a salad or simply enjoying them as they are with a little salt. And with Easter just around the corner, it's also an excellent basis for colouring eggs without any nasty surprises!